Planning a brunch menu? Be sure to put this one on your list! Our VELVEETA Breakfast Bake is a marvel of bacon-egg-and-cheesy deliciousness.
What You Need
Original recipe yields 12 servings
12 slices white bread, crusts trimmed
12 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 cans (4 oz. each) sliced mushroom s, drained
4 green onions, sliced
1 lb. (16 oz.) 2% Milk VELVEETA®, cut up
9 egg s
3 cups milk
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Let's Make It
Place 6 of the bread slices on bottom of greased 13x9-inch baking dish; top with bacon, mushrooms, onions and VELVEETA Made With 2% Milk. Cover with remaining 6 bread slices.
Beat eggs and milk with wire whisk in large bowl until well blended; pour over bread. Cover and refrigerate at least 1 hour or up to 24 hours.
Preheat oven to 350�F. Bake casserole, uncovered, 50 min. to 1 hour or until knife inserted in center comes out clean. Let stand 10 min. before serving.
For a delightful breakfast idea, serve with a seasonal fresh fruit salad.
Purchasing and Storing Eggs
Buy only refrigerated eggs with clean unbroken shells. Open carton and gently move each egg to make sure it is not stuck to the carton because of an unseen crack. Check the Sell-By Date on the carton. Store eggs in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. Avoid placing near foods with strong odors that can easily be absorbed. For best quality, use within 4 weeks.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.